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Red Peach Cake
Red peach cake (), also known as rice peach cake () and rice cake () is a small teardrop shaped Teochew kuih (stuffed dumpling) with soft sticky glutinous rice flour skin wrapped over a filling of glutinous rice, peanuts, mushrooms, and shallots. The skin of the ''kuih'' is often dyed pink, and shaped with a wooden mould before steaming. The cake is native to the Teochew people The Teochew people or Chaoshan people (rendered Têo-Swa in romanized Teoswa and Chaoshan in Standard Chinese also known as Teo-Swa in mainland China due to a change in place names) is anyone native to the historical Chaoshan region in south .... References {{Singaporean cuisine Kue Steamed foods Teochew cuisine Singaporean cuisine Malaysian snack foods ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pastry
Pastry is baked food made with a dough of flour, water and shortening (solid fats, including butter or lard) that may be savoury or sweetened. Sweetened pastries are often described as '' bakers' confectionery''. The word "pastries" suggests many kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs. Small tarts and other sweet baked products are called pastries as a synecdoche. Common pastry dishes include pies, tarts, quiches, croissants, and pasties. The French word pâtisserie is also used in English (with or without the accent) for the same foods. Originally, the French word referred to anything, such as a meat pie, made in dough (''paste'', later ''pâte'') and not typically a luxurious or sweet product. This meaning still persisted in the nineteenth century, though by then the term more often referred to the sweet and often ornate confections implied today. Pastry can also refer to the pastry ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Glutinous Rice
Glutinous rice ('' Oryza sativa var. glutinosa''; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast and East Asia, and the northeastern regions of South Asia, which has opaque grains, very low amylose content, and is especially sticky when cooked. It is widely consumed across Asia. It is called glutinous ( la, glūtinōsus) in the sense of being glue-like or sticky, and not in the sense of containing gluten (which it does not). While often called ''sticky rice'', it differs from non-glutinous strains of japonica rice which also become sticky to some degree when cooked. There are numerous cultivars of glutinous rice, which include ''japonica'', ''indica'' and ''tropical japonica'' strains. History In China, glutinous rice has been grown for at least 2,000 years. However, researchers believe that glutinous rice distribution appears to have been culturally influenced and closely associated with the early southward migration and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Teochew Cuisine
Chaoshan cuisine, also known as Chiuchow cuisine, Chaozhou cuisine or Teo-swa cuisine, originated from the Chaoshan region in the eastern part of China's Guangdong Province, which includes the cities of Chaozhou, Shantou and Jieyang. Chaoshan cuisine bears more similarities to that of Fujian cuisine, particularly Southern Min cuisine, due to the similarity of Chaoshan's and Fujian's culture, language, and their geographic proximity to each other. However, Chaoshan cuisine is also influenced by Cantonese cuisine in its style and technique. Background Chaoshan cuisine is well known for its seafood and vegetarian dishes. Its use of flavouring is much less heavy-handed than most other Chinese cuisines and depends much on the freshness and quality of the ingredients for taste and flavour. As a delicate cuisine, oil is not often used in large quantities and there is a relatively heavy emphasis on poaching, steaming and braising, as well as the common Chinese method of stir-frying ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kuih
''Kuih'' (Indonesian: '' kue''; derived from the Hokkien and Teochew ''kueh'' – ) are bite-sized snack or dessert foods commonly found in Southeast Asia and China. It is a fairly broad term which may include items that would be called cakes, cookies, dumplings, pudding, biscuits, or pastries in English and are usually made from rice or glutinous rice. In China, where the term originates from, ''kueh'' or ''koé'' () in the Min Nan languages (known as "guo" in Mandarin) refers to snacks which are typically made from rice but can occasionally be made from other grains such as wheat. The term ''kuih'' is widely used in Malaysia, Brunei, and Singapore, ''kueh'' is used in Singapore and Indonesia, ''kue'' is used in Indonesia only, all three refer to sweet or savoury desserts. Though called by other names, one is likely to find various similar versions of kuih in neighbouring countries, such as Vietnam, Thailand, and Myanmar. For example, the colourful steamed ''kue lapis' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Glutinous Rice
Glutinous rice ('' Oryza sativa var. glutinosa''; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast and East Asia, and the northeastern regions of South Asia, which has opaque grains, very low amylose content, and is especially sticky when cooked. It is widely consumed across Asia. It is called glutinous ( la, glūtinōsus) in the sense of being glue-like or sticky, and not in the sense of containing gluten (which it does not). While often called ''sticky rice'', it differs from non-glutinous strains of japonica rice which also become sticky to some degree when cooked. There are numerous cultivars of glutinous rice, which include ''japonica'', ''indica'' and ''tropical japonica'' strains. History In China, glutinous rice has been grown for at least 2,000 years. However, researchers believe that glutinous rice distribution appears to have been culturally influenced and closely associated with the early southward migration and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flour
Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for many cultures. Corn flour has been important in Mesoamerican cuisine since ancient times and remains a staple in the Americas. Rye flour is a constituent of bread in central and northern Europe. Cereal flour consists either of the endosperm, germ, and bran together (whole-grain flour) or of the endosperm alone (refined flour). ''Meal'' is either differentiable from flour as having slightly coarser particle size (degree of comminution) or is synonymous with flour; the word is used both ways. For example, the word '' cornmeal'' often connotes a grittier texture whereas corn flour connotes fine powder, although there is no codified dividing line. The CDC has cautioned not to eat raw flour doughs or batters. Raw flour can contain bacteria lik ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Teochew People
The Teochew people or Chaoshan people (rendered Têo-Swa in romanized Teoswa and Chaoshan in Standard Chinese also known as Teo-Swa in mainland China due to a change in place names) is anyone native to the historical Chaoshan region in south China who speak the Teo-Swa Min (Chaoshan) language (typified by the Chaozhou dialect). Today, most Chaoshan people live throughout Chaoshan, Hong Kong, and also outside China in Southeast Asia, including in Singapore, Malaysia, Thailand, Cambodia, Vietnam, Philippines, and Indonesia. The community can also be found in diasporas around the world, including the United States, Canada, Australia, New Zealand, and France. Terms Chaoshan can be romanized in a variety of schemes, and are known in Mandarin as ''Cháoshan rén'' and in Cantonese as ''Chiushan yan''. In referring to themselves as ethnic Chinese, Chaoshan people generally use ''Deung nang'' (), as opposed to ''Hang nang'' (). Chaoshan people of the diaspora would generally use '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Steamed Foods
Steaming is a method of cooking using steam. This is often done with a food steamer, a kitchen appliance made specifically to cook food with steam, but food can also be steamed in a wok. In the American southwest, steam pits used for cooking have been found dating back about 5,000 years. Steaming is considered a healthy cooking technique that can be used for many kinds of foods. Because steaming can be achieved by heating less water or liquid, and because of the excellent thermodynamic heat transfer properties of steam, steaming can be as fast, or faster, than cooking in boiling water, as well as being more energy efficient. History Some of the world's earliest examples of steam cooking were found in China's Yellow River Valley, early steam cookers made of stoneware have been found dating back as far as 5,000 BCE. And also in Gunma Prefecture, Japan, created during the Stone Age. Some of the second earliest examples of steam cooking have been found in Italy and Sardinia, cr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Singaporean Cuisine
Singaporean cuisine is derived from several ethnic groups in Singapore and has developed through centuries of political, economic, and social changes in the cosmopolitan city-state. Influences include the cuisines of the Malays, the Chinese and the Indians as well as Indonesian, Peranakan and Western traditions (particularly English and Portuguese-influenced Eurasian, known as Kristang). Influences from neighbouring regions such as Japan, Korea, and Thailand are also present. In Singapore, food is viewed as crucial to its national identity and a unifying cultural thread. Singaporean literature declares eating a national pastime and food a national obsession. Food is a frequent topic of conversation among Singaporeans. Religious dietary strictures do exist; Muslims do not eat pork and Hindus do not eat beef, and there is also a significant group of vegetarians/ vegans. People from different communities often eat together, while being mindful of each other's culture and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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